black clouds

Black Clouds is an exceptional milk stout that transcends the boundaries of classic beer styles. The combination of the rustic, warm fermentation of the Kveik yeast, the fruity acidity of the sour cherry, and the floral perfume of lavender creates a complex, almost ethereal drinking experience. The beer lives up to its name: it pours into the glass like a "black cloud," deep black and opaque. The head, often shimmering reddish-brown from the sour cherry juice, is very fine-pored and creamy – a result of the unfermentable milk sugar (lactose) present in the milk stout. On the nose, a fascinating interplay of lavender and Kveik unfolds: the Kveik yeast (often with notes of orange or stone fruit) combines with the lavender to create an almost Mediterranean, herbaceous-floral aroma. The sour cherry contributes an elegant, dark fruit component reminiscent of Amarena cherries. The first sip is an experience of contrasts: Velvety texture: The lactose provides a full-bodied, silky mouthfeel (“Milk Stout”) that caresses the tongue. The slight acidity of the cherries perfectly balances the stout's richness, making it surprisingly drinkable. The finish reveals the lavender, leaving a delicate, ethereal note and a subtle spiciness that harmonizes beautifully with the roasted bitterness of the malt. The use of Norwegian Kveik yeast at high temperatures lends the beer a special depth and distinctive aroma. It produces no heavy, harsh alcohols, but rather clean, slightly fruity esters that support the cherry and lavender flavors instead of overpowering them. Black Clouds is a “Gothic dessert” in a glass. It is rich and dark, yet surprisingly vibrant thanks to the acidity of the cherry and the freshness of the lavender. -------------------------------- The Workshop of Dreams: Our Creative Department In a world where computers control brewing processes, we've chosen the opposite path: radical handcraft. Our creative department is the vibrant heart of our brewery – a place where beer is still "created" and not merely "produced." The Setup: Fire, Wood, and Muscle Power The centerpiece of our microbrewery is a 100-liter brew kettle, fired in the classic way with gas. There are no digital temperature sensors here that adjust with a click. We work by eye, by feel, and with the direct heat of the flame. We don't stir with a motor, but with our traditional wooden spoon. For us, this is more than just a tool – it's the direct connection to the wort. Every turn lets us feel the viscosity and the development of the beer. Even before the first drop of malt sees the kettle, the work begins at the hand-operated gristmill. Here, the grain is still crushed using pure muscle power – a physical effort that you can later taste in the depth of character of our beers. The philosophy: If it fascinates us, it ends up in the kettle. Our creative department is a zone of absolute freedom. We don't let ourselves be restricted by stylistic templates. What interests us, gets brewed. Whether it's rare hop varieties from our own garden, exotic fruits, wild herbs, or unusual spices – every meeting at the kettle is an expedition into unknown flavor worlds. • Limitless tasting: From crisp dandelion witbier to pitch-black krisch stouts. • Maximum variety: No two brews are alike. Every recipe is unique, born from a spontaneous idea or a seasonal discovery. • Genuine craftsmanship: From the first turn of the mill to the manual bottling – every beer is a handcrafted, one-of-a-kind piece. The result: In our 100-liter brewing units, beers with soul are created. They are "characters," often brewed only once in this form. Anyone who drinks a beer from our brewing department doesn't just taste hops, malt, and water – they taste the time, the physical labor, and the pure passion with which we wielded the wooden spoon. Creativity doesn't need buttons. Just fire, wood, and a good idea.